115.25 ozbox Butter Cake mix plus ingredients to prepare
1 1/3cupquality prepared caramel or dulce de lechedivided
116 ozcontainer frozen whipped topping, thawed
1tspkosher saltoptional
Instructions
Preheat the oven to 350°F. Spray a 13 x 9-inch baking pan with cooking spray. Set aside.
Spread the pecans and 1/2 cup coconut on a sheet pan in a single layer. Place the pan into the preheated oven. Toast the nuts for 6 minutes then remove to cool. Toast the coconut for 6-8 minutes total stirring periodically for even browning, Set aside to cool.
Prepare the butter cake per the package directions using the amounts of eggs, oil and water recommended.
After preparing the batter mix 1 cup flaked coconut into the batter by hand. Spread the cake batter evenly into the pan.
Bake for 25-30 minutes until golden and a cake tester or toothpick inserted into the center comes back clean.
Remove from the oven and immediately poke the cake generously using a fork or for larger holes the handle of a wooden spoon.
Pour 1 cup caramel over the hot cake. Spread evenly gently pressing into the holes. Cool completely.
After cooling, frost the top with whipped cream. Drizzle with the remaining caramel and sprinkle with kosher salt. Top with toasted coconut and pecans.